chocolate recipes
Caramel Apples Rolled in Chocolate and Nuts
October 9, 2010
Sure, apples are delicious all by themselves, but dip them in caramel and cover them with chocolate, nuts (and anything else you can think of), and they become extraordinary!
This recipe uses chocolate chips and pistachios for an exciting taste sensation.
| Caramel Apples Rolled in Chocolate and Nuts • 6 apples (works best with cold apples) • 6 ice cream sticks • 1 package (14 ounces) creamy caramels • 2 tablespoons water • 3/4 cup pistachios, chopped • 12 ounces semi-sweet mini chocolate chips Read more |
Chocolate Crepes with Chocolate Filling
October 6, 2010
When you are thinking about chocolate and you find yourself in the mood for Paris, make something they are famous for – crepes!
| Chocolate Crepes • 1/2 cup flour • 1 tablespoon cocoa powder • 2 teaspoons sugar • Dash salt • 3/4 cup milk • 1/4 teaspoon almond extract • 1 egg • 2 teaspoons melted butter Read more |
Pumpkin and Chocolate Truffles
September 29, 2010
It's that pumpkin time of year. Did you know that pumpkins have been used as food for centuries?
Native Americans ate dried pumpkin. Early American colonists made pumpkin into side dishes, soups, desserts, and they even made beer from it.
Pumpkin blossoms can be batter-dipped and deep-fried like squash blossoms.
Here's a different way to eat pumpkin, as a rich chocolate truffle.
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Strawberry (or Raspberry!) Chocolate Shortcake
September 22, 2010
Instead of the usual birthday cake, I made something different this year for my husband’s birthday treat. The only thing I did was change out the strawberry topping for raspberry – his preferred fruit.
Turned out to be a big hit. Maybe I started a new tradition???
Enjoy this awesome recipe!
| Strawberry (or Raspberry!) Chocolate Shortcake • 1 pint strawberries, rinsed, hulled, and sliced or 1/2 pint raspberries, rinsed • 1 cup sugar (reserve ¼ cup for fruit topping) • 2 cups all-purpose flour • 1/2 cup unsweetened cocoa powder • 1 tablespoon baking powder • 1/2 teaspoon salt • 6 tablespoons unsalted butter, cut into bits and chilled • 1/2 cup milk • 1 teaspoon vanilla • 1 cup heavy cream or whipped cream • Fresh mint sprigs, for garnish • Bottled hot fudge sauce (optional) Read more |
Chocolate Jimmy Cake
September 15, 2010
What on earth are jimmies?
Jimmies are small confectionery candies used mainly as decorations on top of cakes, cup cakes, doughnuts, and ice cream. Some popular alternative names are sprinkles, hundreds and thousands, or ants.
I grew up understanding that “sprinkles” are a multi-colored version of the candy, while “jimmies” specifically meant chocolate sprinkles.
Chocolate sprinkles were invented by a Dutch company in 1936. Many Dutch children will put chocolate sprinkles on top of buttered bread for a tasty after school snack.
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Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
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Chocolate Martini – A Liquid Chocolate Bar
September 4, 2010
In 1888, the word Martini first appeared in the "New and Improved Illustrated Bartending Manual."
The Chocolate Martini is a recent new comer, and there are many different recipes to choose from. I like this simple recipe.
| Chocolate Martini • 2 oz vodka • 1/2 oz creme de cacao (I used Amsterdam Chocolate Liqueur By Van Gogh) Read more |
Triple Chocolate Bundt Cake
September 1, 2010
Interested in impressing your dinner guests with a scrumptious chocolate dessert?
Your family is begging for a new recipe with lots of chocolaty goodness?
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Ultimate Raspberry Chocolate Sauce
August 28, 2010
Try this taste sensation over ice cream to elevate the experience of your taste buds. Your ice cream will taste better than your usual ice cream.
Keep a bag of frozen raspberries on hand for an all year ‘round treat...
| Ultimate Raspberry Chocolate Sauce • 12 ounces frozen raspberries (individually quick-frozen), defrosted • 3/4 cup Dutch-process cocoa • 3/4 cup heavy cream • 4 tablespoons unsalted butter, softened • 1 1/2 cups sugar • 1/3 cup light corn syrup Read more |
Brownie Oatmeal Gems
August 25, 2010
If you can’t get enough chocolate per bite, try these babies. And for more chocolate impact, go with the optional chocolate dipping at the end.
| Brownie Oatmeal Gems • 8 ounces semi-sweet chocolate, chopped • 1/4 cup margarine or butter • 2/3 cup light corn syrup • 2 eggs, slightly beaten • 1/4 teaspoon salt • 4 cups old fashioned oatmeal • 2/3 cup brown sugar, firmly packed • 1 cup walnuts, coarsely chopped Read more |